Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, brad's pickled ham & bean soup w/ cheesey english muffins. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Brad's pickled ham & bean soup w/ cheesey English muffins is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Brad's pickled ham & bean soup w/ cheesey English muffins is something that I’ve loved my entire life.

Pickled Pork is easy to make at home. The difference between pickled pork and ham is that it is no pressed and smoked. Use up leftover ham and cornbread with this tasty sandwich recipe.

To get started with this particular recipe, we have to first prepare a few components. You can have brad's pickled ham & bean soup w/ cheesey english muffins using 16 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Brad's pickled ham & bean soup w/ cheesey English muffins:

1. Make ready 2 (15 Oz) cans pinto beans
2. Prepare 1 lb ham steak, cubed
3. Make ready 1/2 small onion, chopped
4. Take Half tbs garlic powder
5. Get 1 tsp each; white pepper, mustard seed,
6. Take 1/2 tsp smoked paprika, Chile flakes,
7. Prepare 2 bay leaves
8. Get 4-6 allspice berries, depending on size
9. Take 2 tbs cider vinegar
10. Get Mesa flour
11. Get For the muffins
12. Make ready 4 English muffins, split
13. Take Butter
14. Prepare 8 slices cheddar cheese
15. Get Fresh rosemary
16. Take Tobasco sauce

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Instructions to make Brad's pickled ham & bean soup w/ cheesey English muffins:

1. Add beans, onions, and ham to a LG saucepot. Just cover with water.
2. Add rest of the bean ingredients except mesa. Bring to a simmer. Simmer 20-25 minutes. Stir often.
3. Heat a dry fry pan over medium low heat. Butter split muffins. Toast in pan until golden brown.
4. Place on a baking sheet. Place a cheese slice on top. Bake at 425 until cheese is well melted. 5-7 minutes
5. While bean soup is simmering, slowly add Mesa stirring constantly until soup is desired consistency. I used a little over 1/8 of a cup.
6. Put bean soup in a bowl. Arrange muffins on top. Garnish with fresh rosemary and a few drops of tobasco sauce. Serve immediately. Enjoy.

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